Hearty Vegetable Soup

This week the Fall weather kicked in and it’s been lovely. Well, except for the fact that last Wednesday I sprained my ankle. I’m feel better now, it’s wrapped up and I’ve been following the RICE rule like my momma taught me growing up. On Saturday I was feeling the Autumn spirit, I had an apple cinnamon candle burning as I graded assignments (I teach now, and LOVE it). So in the spirit of the season I decided to make a delicious vegetable soup, and man did I find a wonderful recipe to modify (link following my version).

I hope you enjoy this flavorful, gluten free, vegetarian soup!

Ingredients:

½ a chopped yellow onion

6 cloves of garlic, finely chopped

8oz container of mushrooms, sliced (I used button)

1 to 2 tsp ground ginger

1 bag of baby carrots

1 bell pepper, chopped

1 cup whole yellow cherry tomatoes

1 can cooked chickpeas, rinsed and drained (I omitted this the first time I made the recipe and cooked gluten free elbow pasta instead. The second time I made the recipe for lunch all week long I used shitake mushroom noodles, and added in the chickpeas)

¼ tsp cumin

½ tsp black pepper (use less or more)

¼ tsp cinnamon

dash cayenne

dash of turmeric

2 tsp tamari (gluten free soy sauce)

2 tsp rice wine vinegar

1 to 1.5 tsp honey

3.5 cups of water (4 cups if you want more broth in your soup)

1 cup spinach

¼ tsp or more salt

Directions:

Heat oil in a saucepan over medium heat.

Add onions, garlic and a pinch of salt and cook for 5 minutes or just about translucent.

Stir occasionally.

Add mushrooms and mix and cook for 3-5 minutes or until they starts to get golden.

Add ginger, carrots and all other vegetables and cook for a minute.

Add chickpeas and spices and cook for 3-5 minutes.

Add soy sauce, rice wine vinegar, honey, and water.

Cover and cook for 15 minutes.

Add salt to taste and mix.

Add in the spinach or other greens. Cook for 2 minutes.

Taste and adjust salt, sweet, tang, spice.

Reduce heat to medium-low.

Continue to simmer for another 10 minutes.

Garnish with fresh herbs of choice or scallions (I skipped this step).